Archive for the ‘Pork – Sausage’ Category
Bean & Sausage Soup (Slow Cooker)
I came up with this recipe based on my 15 Bean Soup recipe. This will use dry mixed beans, such as 11, 13, or 15 bean mixes. I made this on 7 Oct 2023, excellent flavor, well liked by the family.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 2 cups dry bean soup mix, such as 11, 13, or 15 bean mixes
- 6 cups chicken broth
- 2 cups water
- 500 grams smoked sausage, sliced, (1 lb)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 tablespoon lemon juice
Instructions
- Sort the beans and remove any debris or stones, then rinse and drain the beans.
- Place the beans, onion, sausage, and garlic in the slow cooker.
- Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 4 hours, without lifting the cover.
- At the 4 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender.
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Serve and enjoy. (I like this with sour cream on top.)
Notes
High cost per serving based on the beans and sausage. I use Bob's Red Mill 13 Bean Mix from Lazada, and the smoked sausage is from Tesco.
Sausage Balls
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
- 500 grams pork sausage, (1 lb), Shortcut
- 500 grams Cheddar cheese, shredded, (1 lb)
- 3½ cups Bisquick Mix, Shortcut
- pinch fresh parsley, chopped fine
Instructions
- Preheat your oven to 180° C (350° F), get out a baking, line with foil with the edges turned up, to make cleanup easier.
- Add all ingredients to a large mixing bowl, mix together.
- Form into even sized balls. Arrange on baking sheet.
- Bake for 20-30 minutes or until cooked through.
- Serve as appetizers with dipping sauces of your choice. Enjoy.
Notes
Shortcuts: Pork Sausage, Bisquick Mix.
Slow Cooker Honey Garlic Kielbasa
Excellent tasting sauce with the sausage. Be careful not to overcook or you have have some sausage that is a little tough. This can be served as an appetizer or over rice, egg noodles, or potatoes for a main dish.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- ¼ cup brown sugar, packed
- ⅓ cup honey
- ½ cup ketchup
- 2 tablespoons light soy sauce
- 4 cloves garlic, minced
- 1 kilo Kielbasa sausage, sliced ½ to ¾ inch slices, (or Polish sausage, or any precooked smoked sausage)
Instructions
- To the slow cooker, add all the ingredients except the Kielbasa. Stir to mix together.
- Add the sliced Kielbasa or smoked sausage of your choice. Stir into the sauce to coat the sausage slices.
- Cover and set to Low setting, cooking 4 hours, stirring about every 30-40 minutes.
- Serve with your choice of sides, and enjoy. We served this with rice and sautéed mushrooms on the side, but so good, no photo.
Notes
Fair cost per serving.
Variant: 1. Use chili sauce in place of ketchup.
Kielbasa & Potato Casserole (Slow Cooker)
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 24 Nov 2022 and I will say, this is an easy, and exceptionally good casserole! Highly recommended.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 kilo potatoes, diced into about ½ inch cubes, (2 lb)
- 500 grams kielbasa, or any smoked sausage, sliced ½ - ¾ inch rounds, (1 lb)
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of chicken soup
- 1 cup onion, diced
- 1 teaspoon garlic powder
- ½ cup sour cream
Instructions
- For the potatoes, if using frozen, thaw first. If using fresh, peel, then dice to about ½ inch cubes. Add potatoes to the slow cooker. In Thailand, Makro has frozen cubed potatoes 15x15mm. I dice fresh by cutting first with a French fry cutter then use a knife to cut the cubes.
- Add sausage, onion, garlic powder, and 2 cups of the cheese to your slow cooker. In Thailand I use what is called Sausage Scraps from Makro, excellent sausage, 4 types in one package, one type is very much like kielbasa.
- Mix together.
- Add the soup to the slow cooker and mix into the potato mixture.
- Cover and set to Low and cook for 3 to 4 hours. Check at 3 hours for fork tender potatoes. If not tender, check again at 3½ hours to 4 hours.
- When potatoes are tender, add the sour cream and stir in.
- Top with the remaining 1 cup of cheese, cover and continue cooking. If you like cheese, feel free to add more on the top.
- When the cheese is melted, the casserole is ready.
- Serve and enjoy.
Notes
Low cost per serving.
Hot Dog Noodle Casserole
This is an easy, and quite delicious casserole! Lots of ways to change this up so please read the Variants in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 250 grams dry egg noodles, (8 oz)
- 500 grams hot dogs, sliced, (1 lb)
- 1 cup frozen peas, thawed
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 1 cup sour cream
- ¼ cup milk
- 500 grams Cheddar cheese, shredded
Instructions
- Heat a pot of salted water to boiled, then add the noodles. Cook until almost tender. Drain.
- Just before the noodles are done, preheat your oven to 180° C (350° F) and lightly grease a 9x13 baking dish with butter or cooking spray.
- While the noodle are cooking, in a large mixing bowl, add the soup, sour cream, and milk, whisk together. (I used creamy chicken mushroom soup, which is an excellent choice.)
- Stir in the hot dog slices and peas. (I used mixed vegetables.)
- Add the drained noodles to the soup mixture and stir to mix together.
- Pour mixture into the prepared baking dish and spread out evenly.
- Top with cheese.
- Bake for 30 minutes or until the cheese starting to brown. (I baked for 40 minutes, but start checking the cheese browning at 30 minutes.)
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use condensed creamy chicken mushroom soup in place of the cream of mushroom. 2. Use mixed peas and carrots, or even mixed veggies in place of peas. 3. In Thailand use little cocktail sausages (highly recommended and is what I used when I made this). 4. For those in the states, Little Smokies would be perfect in this!
Sausage Cheddar Breakfast Strata
This sounds like a great tasting dish, and can be tailored different each time you prepare it. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (7x11 inch)
- Oven
Ingredients
- 250 grams bulk breakfast sausage, (8 oz), Shortcut
- ½ cup red bell pepper, or green, diced
- 6 cups bread cubes, slightly dried
- 2 cups Cheddar cheese, divided, (8 oz / 250 g)
For the Egg Mixture
- 4 eggs
- 1½ cups milk
- ½ cup whipping cream
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Heat a non stick pan, when hot, add the sausage, breaking it up with your spatula. Cook until almost no pink remains. Get out a 7x11 baking dish and grease with butter.
- Add the bell pepper and continue cooking until no pink remains in the sausage and the bell pepper is starting to soften. Remove from heat, drain any fat, and set aside to cool a little.
- In a mixing bowl, add the Egg Mixture ingredients and whisk together.
- Gently stir in the bread cubes, sausage with the bell pepper and 1 cup of the Cheddar cheese. Let this rest for 5 minutes, then gently toss again until the bread has absorbed the liquid.
- Pour mixture into the prepared baking pan, cover, and place in the fridge for at least 30 minutes or even overnight. This is to allow the bread to fully soak in the liquid.
- When ready to bake, preheat your oven to 180° C (350° F) and take the dish out from the fridge and set on the counter for about 30 minutes.
- Cover the pan with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes or until the strata is set when a knife inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes.
- Slice into squares and serve, enjoy.
Notes
Fair value per serving with the cheese used.
Shortcuts: Breakfast Sausage, Italian Sausage.
Variants: 1. Swap out the sausage for diced ham, Italian sausage, or even bacon. 2. Swap out the Cheddar for Swiss or Gouda. 3. Swap out the dry mustard for equal amount of Dijon mustard.
Slow Cooker Honey Garlic Cocktail Sausages
I prepared this on 26 Nov 2022 exactly as written, and wow is this good! Excellent flavor, great combination of ingredients. This is now my go to cocktail sausage recipe to use.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- ¼ cup brown sugar, packed
- ⅓ cup honey
- ½ cup ketchup
- 2 tablespoons light soy sauce
- 4 cloves garlic, minced
- 1 kilo cocktail sausages, (2 lb)
Instructions
- To your slow cooker, add the first 5 ingredients, stir to mix together.
- Add the cocktail sausages and stir to coat.
- Set your slow cooker to Low setting for 3 hours, quickly stirring once an hour.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Variant: 1. Use chili sauce in place of ketchup.
Slow Cooker Cocktail Sausages
Chili sauce and orange marmalade go together well, so this is a Asian twist on BBQ Little Smokies, and it is delicious! For this I use the tiny mini cocktail chicken & pork sausages, the bonus is they have no plastic 'skins' to remove first.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 cup chili sauce
- ½ cup orange marmalade
- 1 kilo mini cocktail sausages, (2 lb)
Instructions
- Add the chili sauce and marmalade to your slow cooker and stir together.
- Add the sausages, mini size remove the skins first, the tiny mini may not have skins. Mix them into the sauce. Cover and set to Low setting for 2-3 hours.
- Serve right from the pot, enjoy with sides of your choice, a seasoned rice goes very well with this.
Notes
Fair cost per serving now, I have to get the exact price on the 1,000 gram packages of the tiny mini cocktail sausages.
Smokey Link Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 28 Sep 2021, mine did not thicken too much but the flavor is excellent. I used cream of celery soup. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 1 can potatoes, sliced, drained, (15 oz / 425 g)
- 1 can creamed corn, (15 oz / 425 g)
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 cup half and half cream
- 500 grams little smokies, cut links into 3 pieces, (1 lb)
- salt and black pepper, as desired
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Add all ingredients to a mixing bowl and stir together.
- Pour mixture into the casserole.
- Bake for 40 minutes or until casserole is thickened and lightly browned on top. (When I make this again I will try 60 minutes to see if the casserole will thicken more.)
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variant: 1. Use condensed cream of chicken or mushroom soup in place of the celery soup.
Updated on 28 September 2021.
Stuffed Acorn Squash with Sausage Stuffing
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Steamer
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, Shortcut
- 1 cup soft breadcrumbs, or ¾ cup dry bread crumbs
- 2 tablespoons onion, finely diced
- salt and pepper, as desired
Instructions
- Cut squash in half lengthwise, scoop out seeds.
- Add water to your steamer and bring to a low boil. Add the squash, cut side down, to the steamer tray, and steam for 15 minutes or until tender, drain squash well. Work in batches to get all the halves steamed. (15 minutes for small to medium squash, 20 minutes for large.)
- Place squash halves cut side up in a 9x13 inch baking pan.
- While the squash is steaming, cook the sausage in a pan, breaking up the sausage with a spatula. Cook until no more pink is visible and it is cooked through. Drain off excess fat. (I went overboard and cooked up 2 lb of sausage thought I was using 2 large squash but turned out to be 1 large and 1 small, the excess was saved for another use.)
- Preheat your oven to 200° C (400° F).
- Add the onion and breadcrumbs, and stir together. Add a little milk or water if the sausage seems too dry.
- Spoon sausage mixture into the squash, pressing down lightly.
- Bake for 10-15 minutes or until lightly browned and squash is heated through.
- Serve and enjoy.
Notes
Low cost per serving if growing the squash yourself, as I have not seen acorn squash in any market. I am going to try and grow them in my garden.
Shortcut: Bulk Pork/Italian Sausage.
Variant: 1. Use Italian sausage in place of pork sausage.
Updated on 27 September 2021.
